Brown Sugar Shortbread with Strawberries and White Chocolate Dip

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  • 1/2 cup packed brown sugar
  • 250g Pams butter, at room temperature
  • 3/4 cup cornflour
  • 1 3/4 cups flour
    1 tablespoon white sugar
  • Dip
  • 150ml cream
  • 150g white chocolate
  • 1/2 teaspoon cinnamon
  • 1 punnet strawberries




Preheat oven to 160 C.
Beat the brown sugar and butter till pale and fluffy.
Sift flour and cornflour and add to butter mixture.  Mix well.
Roll out dough to a thickness of approximately 3 mm and cut in to shapes.  Sprinkle with sugar and prick with a fork.
Bake for 20 minutes until golden and crisp.
Meanwhile heat cream in the microwave or in a small saucepan until almost boiling.  Remove from heat and stir in chopped chocolate.  Leave to sit for a little and then mix until smooth.  Serve sprinkled with cinnamon.
Serve shortbread on a platter with dip and strawberries.

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